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To Chop Jelly

Cut the jelly slowly, first in one direction, then in the opposite direction. Each piece, whether large or small, should be clean-cut and distinct.

Aspic melts or softens in a warm place, and should not be taken from the mould until the time of serving, and then it must be handled with care.

Consommé for Aspic Jelly.

Cut two pounds of beef from the under part of the round and two pounds of shin of veal into small pieces; crack the bones in the shin. Place over the fire with two and a half quarts of cold water; add one ounce of lean ham. Heat slowly, and cook just below the boiling-point two or three hours; then add to the kettle a three-pound fowl, and allow it to remain till tender. Put some marrow into the frying-pan, and when hot sauté in it a small onion cut fine, two tablespoonfuls, each, of chopped celery, carrot and turnip; add to the soup kettle, removing the fowl, together with a sprig, each, of parsley, thyme and summer savory,